Roasted Salmon with Herbs and Pomegranate.
Salmon roasted to perfection, then topped with a fresh chopped herbs in extra virgin olive oil and sprinkled with pomegranate arils. This is a beautiful and festive addition to your holiday table.
Fresh seafood usually needs little more than salt, pepper, garlic and lemon to make it shine. The simpler, the better, as long as you’re starting withe the freshest seafood you can get your hands on.
This Roasted Salmon with Herbs and Pomegranate dish is one step above that salt and pepper simplicity, but barely. And it can be on your table in less than 20 minutes.
How do you make this Salmon with Pomegranate?
- You’ll roast the salmon pretty much naked except for garlic salt and black pepper
- While the fish is in the oven, chop up some fresh herbs (here I used cilantro, parsley and chives)
- Mix the herbs with extra virgin olive oil, salt and pepper
- When the salmon comes out of the oven (after about 10 minutes or until it’s done to your liking), spread the herb mixture atop the fish
- Sprinkle with pomegranate arils
I opted, for ease and time sake, to purchase the pomegranate arils pre-plucked from the fruit (find those in 4 or 8 ounce cups in your produce section of your local grocer, sold by POM Wonderful). That saved me at least 10 minutes, which is a lot around here, these days. If you have a whole pomegranate, go ahead and do the work yourself.
How pretty would this look on your holiday or Christmas table?! Serve with some roasted Brussels sprouts or sauteed kale, along with some crusty bread (we served it with an amazing olive bread from our local French bakery), and you have yourself a stunning, healthy, festive feast. Oh, and that extra fresh herb sauce goes amazingly well on fresh bread.
Nutrition highlights: yes, this salmon with pomegranate fish dinner is stunning and delicious, but guess what? It’s also nutrient packed so it’s good for you. This fish dish is packed with protein and omega-3 fatty acids from the salmon, as well as antioxidants, Vitamin C and fiber from the pomegranate and the herbs. So, feel good about serving it to your family and guests this holiday season.
Here’s the full recipe for this Roasted Salmon with Herbs and Pomegranate:
Salmon with Pomegranate
For the fresh herbs in olive oil
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 ounce cilantro roughly chopped steams and leaves (small clamshell package)
- 1/2 ounce chives thinly sliced (small clamshell package)
- 1 ounce parsley leaves roughly chopped (about a handful)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
For the salmon
- 1 1/2 pounds salmon filet
- 1/4 teaspoon garlic salt
- 1/8 teaspoon ground black pepper
- 1/2 cup pomegranate arils
- 1 lemon cut into wedges (optional)
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper or tinfoil.
- Combine all ingredient for fresh herbs in olive oil in a small bowl. Stir well. Set aside.
- Place the salmon filet on the baking sheet and sprinkle with garlic salt and pepper.
- Bake the salmon for 8-10 minutes, or until salmon flakes easily with a fork and is cooked through (time will vary, but a good rule of thumb is to cook the fish 8-10 minutes per inch of thickness). I usually broil the salmon for the last 1-2 minutes so it gets a bit crispy on the outside. Remove from oven.
- Top salmon with fresh herbs and olive oil. Sprinkle salmon with pomegranate arils.
- Serve with lemon wedges.
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